MEDIA

Marketing Contact
Jamie O'Donnell
415.543.3007 | email

presskit download (pdf)

RECENT PRESS

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New York Times
The Challenge of Knowing What’s Really in the Osetra Tin | By FLORENCE FABRICANT
“'We want customers to understand the quality of our transmontanus,' said the general manager of Tsar Nicoulai Caviar, of San Francisco. The company has been calling its transmontanus caviar “California Estate Osetra,” but Ms. Mahone said, 'We are dropping the term osetra from our labels. We don’t want to mislead.'”

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Bon Appetit
American Caviar Tasting | By HUGH GARVEY
“Tsar Nicoulai California Estate Osetra looks and tastes the most luxurious of all, with a perfectly briny-nutty balance. Best served plain and simple.”

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Playboy
A Roe by Any Other Name | Mantrack
“Caviar from the Caspian Sea is banned in the U.S., but the American caviar industry has come of age in the nick of time. California's Tsar Nicoulai harvests from organically fed farm-raised native white sturgeon. Its California Estate Osetra ... rivals its vaunted European cousin in taste and texture, while its American Golden Whitefish is both delicious and shockingly reasonable...”

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Trump Magazine
Bye-Bye Beluga | By CAROLE DIXON
“Califonia-estate Osetra and sevruga from Tsar Nicoulai Caviar Café in the Bay Area can rival beluga from Eastren European shores."

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Elle
The Pink and the Black | By JULIET GLASS
“Made from farm-raised fish, it can be as good as osetra. Even, distinct oceany pearls pop on the roof of your mouth.” Try if: These elegant roe can stand up to traditional caviar service: ice-cold, about an ounce per person on toast points or blinis.”

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Food and Wine Magazine
Fast Ingredient American Caviar |
“Tsar Nicoulai sustainably farms its white sturgeon Select California Osetra, then sells its nutty creamy roe to superstar chefs like Wolfgang Puck.”

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New Yorker
The Best Bet |
“[Tsar Nicoulai Caviar’s Infused Whitefish Roes are] surprisingly delicious, alone or atop a toast point … And the beautiful colors will certainly brighten the holiday buffet.”

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OLDER PRESS 

Daily Candy
Golden Boys | Shopping for the men in your life.
He appreciates the finer things in life. Appeal to his senses with an assortment of caviar treats from Tsar Nicoulai.

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Forbes FYI
Top Roe for the Dough | by Richard Nalley
TSAR NICOULAI [California Estate] OSETRA **** ...this actually does resemble the Caspian osetra. The golden brown, medium-sized eggs have a silky, satiny texture and a touch of fruitiness and nuttiness.

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The Wine News
California's Cultured Pearls | by Leslie Sternlieb
"The California caviar is of a very high quality and is very promising," Trotter adds. "...The small, delicate eggs add an incredible texture that explode with flavor."

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CEO Traveler
CEO Traveler | Destinations
The Parisian-style Tsar Nicoulai Caviar Café is a highlight of the building's sites for dining and buying.

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Via Magazine
The Roe to Success | By Christopher Hall
California caviar varies from light gray to jet-black (color affects only visual aesthetics, not flavor) and the taste is nutty and mild, with a hint of salt and a creamy finish.

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San Francisco Chronicle
Blowing hot and cold - a fabulous smoked fish | By Tara Duggan, Olivia Wu, Karola Sachel
Tsar Nicoulai's triple-smoked California estate sturgeon is a great ace in the hole to have as special treat.

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San Francisco's Ferry Plaza Building
Source: KRON-TV
At the Tsar Nicoulai’s Caviar bar, the goal is to demystify caviar. You can sample your way around the world, figure out which caviar you like the best.

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Food Paper
Source: Gayot.com
Most notable, however, is Tsar Nicoulai's California Estate Osetra. This triumph holds a firm spot in the premium category, it is farmed domestically and it is a knockout!

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Gourmet News
Caviar Confusion Could Hurt Sales | By Jason Ouellette
Jerry Salak, perishable foods manager of A Southern Season in Durham, N.C., said the specialty food retailer carries mostly farmed California estate osetra from Tsar Nicoulai in San Francisco. “It’s come a long way,” Salak said of the U.S. caviar, “...it’s an excellent product.”

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Campaign for Caviar, Can American farms save the wild sturgeon? | By David Philipps
Source: Columbia University
The domestic variety is now the only choice on the menu at some of America's finest restaurants, including Oceana and the Ritz-Carlton in New York. Wolfgang Puck recently highlighted caviar from Tsar Nicoulai on his show on the Food Network, saying California "now produces some of the best in the world."

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Nation's Restaurant News
Operators not very merry over fine foods' fortunes: weather, politics and species endangerment increase prices | By Milford Prewitt
Nonetheless, such famed chef-restaurateurs as Charlie Trotter, Thomas Keller, Charlie Palmer, Marcus Samuelsson and Wolfgang Puck are quoted in marketing materials from a sturgeon-farming company in California, Tsar Nicoulai, as heaping lavish praise on its California Estate Osetra caviar.

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Farm-raised caviar
Source: Organic Style — Gift Guide
"Tsar Nicoulai's farm-raised caviar from California is fresh and fabulous—a great alternative to the endangered kind and even available overnight."

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Food Stuff | By Dan Flynn
Source: NewReviews.com
Tsar Nicoulai calls its California Estate Osetra the “finest tasting product we have in stock,” and the local caviar has been a hit at white-tablecloth restaurants all over the nation.

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U.S. wildlife agency considering imposing ban on beluga caviar trade (The San Francisco Chronicle) | By Glen Martin
So how will well-heeled gourmands satisfy their caviar craving in a beluga-depleted future? By going domestic, say fish egg mavens.

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New York Times
Casting for caviar in the Caspian -- and beyond | By Florence Fabricant
California caviars farmed from transmontanus sturgeon, or white sturgeon, are more abundant than ever. At their best, they are reminiscent of nice Russian osetra. Tsar Nicoulai and Sterling are the sources.

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Beluga Goes Bad
Source: ACF Newsource
Tsar Nicoulai Caviar, one of California's premium brands, sold in fine restaurants and grocery stores across the country.

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Cafes and Small Eateries
Source: ferrybuildingmarketplace.com
Tsar Nicoulai's mission is to produce a steady supply of quality farm-raised caviar, thereby relieving the demand of the over-fished wild Caspian sturgeon.

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Caviar is a Holiday Tradition, A splurge to raise the spirits | By Amy Albert
The combination of buttery, sea-spray flavors and creamy, pop-in-your mouth texture is what makes caviar so sought-after.

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‘Getaways’: Try this trip from San Francisco
Source: msnbc.com
They call Jeff Goodman the fish whisperer and he'll show you how to sweet talk a sturgeon with a tour of the Tsar Nicoulai Caviar farm in Wilton, outside of Sacramento.

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Caviar & Champagne - A "Decadent" Bridal Shower | By Polina Sukonik
No bridal shower is complete without a bit of decadence -- and Polina's bridal shower had a bit of everything, including champagne, caviar, and a unique musical surprise.

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